Archive for the ‘fennel’ Category
Commonwealth Games Federation (CGF) President Michael Hawaiian Grown TV – Fennel – Moloa’a Organica’a
Wednesday, April 7th, 2010
We stop off at Moloa’a Organica’s Farms to meet Ned Whitlock to pick some fresh organic fennel in Kilauea, Kauai.
Fennel (Foeniculum vulgare), is a plant species in the genus Foeniculum (treated as the sole species in the genus by most botanists). It is a member of the family Apiaceae (formerly the Umbelliferae). It is a hardy, perennial, umbelliferous herb, with yellow flowers and feathery leaves. It is generally considered indigenous to the shores of the Mediterranean, but has become widely naturalised elsewhere (particularly, it seems, areas colonized by the Romans) and may now be found growing wild in many parts of the world, especially on dry soils near the sea-coast and on river-banks.
It is a highly aromatic and flavorful herb with culinary and medicinal uses, and is one of the primary ingredients of absinthe. Florence fennel or finocchio is a selection with a swollen, bulb-like stem base that is used as a vegetable.
Fennel is used as a food plant by the larvae of some Lepidoptera species including the Mouse Moth and the Anise Swallowtail.
fennel is widely cultivated, both in its native range and elsewhere, for its edible, strongly-flavoured leaves and fruits, which are often mistermed “seeds”. Its aniseed flavour comes from anethole, an aromatic compound also found in anise and star anise, and its taste and aroma are similar to theirs, though usually not as strong.
The bulb, foliage, and seeds of the fennel plant are widely used in many of the culinary traditions of the world. Fennel pollen is the most potent form of fennel, but also the most expensive. Dried fennel seed is an aromatic, anise-flavoured spice, brown or green in colour when fresh, slowly turning a dull grey as the seed ages. For cooking, green seeds are optimal. The leaves are delicately flavored and similar in shape to those of dill. The bulb is a crisp, hardy root vegetable and may be sauteed, stewed, braised, grilled, or eaten raw.
For more video like this, visit http://www.hawaiiangrowntv.com/
Duration : 0:9:38
Recipes For a 5-Course Meal : Simple Orange Fennel Salad Recipe
Wednesday, March 31st, 2010
Orange fennel salad is a simple recipe with an elegant taste. Toss an orange fennel salad to accompany any entree with tips from a master chef in this free culinary video.
Expert: Jordan Ceresnie
Bio: Chef Jordan Ceresnie received his Culinary Arts Certification and Baking and Pastry Certification from the Napa Valley Cooking School, where he graduated at top of his class.
Filmmaker: Robert Rogers
Duration : 0:4:59
growing and sowing fennel
Wednesday, March 24th, 2010
Fennel Salad
Wednesday, March 17th, 2010
Mark’s Daily Apple’s Chef Oren walks us through the creation of a delicious and nutritious Has anyone successfully grown Fennel that has bulbed out?
Sunday, March 14th, 2010I have tried it once but it was from plants already started and I transplanted into the garden. I would like to know if it is better to plant fennel from seed and then thin them to give them room to bulb out.
My fennel seeds have sprouted and begun to grow. So you can get them started from seed. A few have tiny fennel looking bulbs starting, but sorry I can’t finish the answer as I don’t know if they will grow to full size yet. And I never planted any from started plants.
I did thin them after they sprouted and they seem hardy and didn’t suffer much from the moving.
Chicken Ciabatta Sandwich Recipe : Fennel Stalks for Chicken With Chapatti & Sausage Stuffing
Wednesday, March 10th, 2010
Learn how to use X-Room is on Comcast’s Art Fennel Show
Wednesday, March 3rd, 2010
X-Room is featured at CN8- Comcast’s Art fennel Show on January 18, 2008 by Jam Sardar, Correspondent. X-Room is experimental guestroom at the University of Delaware Courtyard by Marriott, Newark, DE. This room is used as a testing ground for new technologies in the hospitality industry.
KEY FACTS: The X-Room is based on the orignal Guestroom 2010 concept, created by the HFTP – Hospitality Financial & Technology Professionals, an international association with 4,600 members worldwide.
The X-room is a fully-operational hotel guestroom at the Courtyard by Marriott Newark – University of Delaware, located in Newark, DE.
The hotel is owned by the University of Delaware and managed by Shaner Hotels, who have played a major role in bringing a teaching hotel to campus, and in the development of the X-Room.
“Our X-room was inspired by the Guestroom 2010 project, which originated with the Hospitality Financial & Technology Professionals organization,” said Dr. Cihan Cobanoglu. “However, the key difference is that in our X-room, actual guests and staff members get to use these new systems. Our goal is to determine the acceptance levels of these technologies, and the impact they make on guest satisfaction and staff efficiency.”
For more information on the X-Room: http://www.experimentalguestroom.com
For more information about University of Delaware:
http://www.udel.edu
For more information about HRIM:
http://www.hrim.udel.edu
For more information about Dr. Cihan Cobanoglu, X-Room Manager
http://www.cihan.org
For more information on HFTP: http://www.hftp.org
For more information on Shaner: http://www.ShanerCorp.com
Duration : 0:6:17
I am cooking with fennel, the recipe says to remove fonds. Can you tell me what they are?
Saturday, February 27th, 2010
it’s the leaves on top. all you need is the bulb. the leaf can be used as a garnish if you want.
Can I make soup(s) with cauliflower, carrots, fennel, asparagus, celery and leeks?
Thursday, February 25th, 2010I also have an onion, garlic, ginger, corriander, paprika and basil.
I’m trying to figure out the best way to combine these vegitables as a soup, or several soups.
What do you suggest? 
I have some red lentils and some mixed lentils too!!
use the veg and loose the fennel its too strong in flavour onions ok for the soup but leave the rest for another day